May 24, 2014

Bon Appétit
calls this dish a Fish Stew with Fennel
and Baby Potatoes, a perfectly acceptable name except that this fish concoction
seemed at odds with the description “stew” especially after I had toyed with it
and custom-made it to fit my wishes.In
the end, it turned out to be a gloriously light and meaty fish and broth
mélange, something that nestled comfortably between a soup and a chowder.Rachael Ray might name this fish soup a choup, meaning that it’s thicker than a
soup but not quite a chowder, but I’ll simply call it a Fish Soup with Fennel and Baby Potatoes.

Whatever
you decide to call it, make sure you try this recipe!It’s super easy and fast to whip up and the
result is deliciously refined.I first
made this soup a couple of days after I laid my eyes on it in the April issue
of Bon Appétit and more than half a
dozen times since.But the best part
about this simple yet flavor-complex fish soup is that it instantly brings me
back to Westport, MA and The Bayside Restaurant where I used to religiously devour
their legendary Rhode Island style chowders (and the ridiculously stuffed
lobster roll) on our regular trips to the beach every summer when we lived in
Boston.

Overall,
this dish is so refreshing and summery, piled up with subtle flavors and silky
fish.The crème fraȋche gives the soup a
pleasant richness while still keeping a thin and light broth. The corn and potatoes add a tad of sweetness
and that extra level of texture, the dill brings freshness and color, whereas
the highly encouraged squeeze of lemon before serving brightens up the symphony
of aromas.It is so good, you’ll make
this soup all summer long!

Heat
the oil in a large pot over medium heat.Add the potatoes and cook them, tossing occasionally, until beginning to
soften, about 3 minutes.Add the fennel
and garlic, season with salt and pepper and cook, stirring occasionally, until
the fennel is soft, about 2-3 minutes.Add the wine, bring to a boil, and cook until almost completely
evaporated, about 4 minutes.

Add
the corn and 6 cups of water to the pot, season with salt, and bring to a
boil.Reduce the heat and simmer until
the potatoes are tender, about 10-12 minutes.Stir in the crème fraȋche.Add
the flounder and 2 more cups of water, cover the pot, and reduce the heat.Simmer until the fish is cooked through,
about 5-7 minutes.

Stir
the dill into the soup; season with more salt and pepper if necessary.Serve with lemon wedges.